Fihunu Mas — Print Recipe — The Culinary Codex

Whole reef fish marinated in a fiery chili and garlic paste, wrapped in banana leaves, and grilled over coconut husk coals until smoky and tender.

Ingredients

1 whole reef fish (snapper or grouper), scored
8 dried red chilies, soaked
6 cloves garlic
1 inch ginger
1 tsp turmeric
2 tbsp coconut oil
1 onion, sliced
8 curry leaves
Juice of 2 limes
Salt to taste
Banana leaves for wrapping

Instructions

1 Grind soaked chilies, garlic, ginger, turmeric, and salt into a thick paste using a mortar and pestle.
2 Score the fish deeply on both sides. Rub the chili paste generously into the cuts and all over the fish surface.
3 Stuff the cavity with sliced onion, curry leaves, and a squeeze of lime. Let marinate for thirty minutes.
4 Soften banana leaves over an open flame. Wrap the marinated fish tightly in the leaves, securing with toothpicks.
5 Grill over medium coconut husk coals for fifteen minutes per side, until the banana leaf is charred and fish is flaky.
6 Unwrap at the table for dramatic presentation. The fish will be infused with smoky banana leaf fragrance. Squeeze fresh lime over.

Did You Know?

Maldivian fishermen traditionally cook Fihunu Mas on uninhabited islands during fishing trips, grilling the day's catch over coconut husks on the beach.